Vegan Black Bean Burger With Asparagus

I was really in the mood for a burger after a hard workout at the gym but since I’m looking to eat more vegetarian and vegan, didn’t want to pick up any meat. Thankfully, I had a jar of dry black beans and an Instant Pot along with a bunch of veggies lying around.

Seriously, the Instant Pot is a life saver. No need to have beans laying around in water for half the day. I just threw a cup in and about 25 minutes later I had black beans ready to be used for some burgers!


These patties are made up of black beans, panko, garlic, cilantro, and parsley. I find that the flax egg helps a bit with the binding and holding everything together.

I also ended up making some asparagus with garlic, salt, and pepper on the side. I was so hungry though that I pretty much scarfed them down which is why there’s only one on the plate!

Vegan Black Bean Burger Recipe

I call this vegan black bean burger ‘Mad Thunder in your Pants’… if you’re not used to fiber, I feel bad for whoever is in your company. 


  • 16 ounces of black beans
  • 1/2 cup panko
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons warm water) or if you’re doing non-vegan you can use 1 egg
  • handful of cilantro
  • handful of parsley
  • 3 or 4 pieces of scallion
  • 3 garlic cloves
  • 1/2 teaspoon of cumin
  • Hot sauce
  • 1 – 2 tablespoons of oil
  • 1 – 2 tablespoons of butter
  • Buns (I used brioche buns)
  • Toppings for your burgers (tomato, onion, avocado, pickles, etc.)

For the condiment:

  • mayo
  • sriracha or chili sauce


  1. Mash up your black beans. If you’re using from a can, rise and then pat down with a paper towl. You can use a fork in a bowl or you can use a food processor. Whether you mash or pulse is up to you, just make sure the consistency is fairly smooth, though you’ll want to leave some of the beans in tact.
  2. Chop the cilantro, parsley, garlic, and scallion. Add it to the black bean mixture.
  3. Add your flax egg or egg, bread crumbs, cumin and hot sauce and mix it around.
  4. Heat a tablespoon or two of avocado oil (or oil of choice) with an equal amount of butter in a skillet over medium heat.
  5. While the skillet is heating up, shape patties from your mix. I personally preferred to make two half pounders instead of four quarter pounders.
  6. Cook the patties for about five to six minutes on each side. You’ll basically want it to be golden brown on each side and not falling apart.
  7. While the patties are cooking, make your spicy mayo to spread on the burger. I basically used two tablespoons of mayo and then put in a bunch of sriracha and chili sauce to my taste.
  8. Also while the patties are cooking, toast your burger buns.
  9. Place the cooked burgers on the toasted buns and spread the spicy mayo on the burgers. Then add your toppings – I used horse radish pickle chips, red onions, tomatoes, and slices of avocado.